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Mini Review: On the Elasticity of Wheat Gluten
- P. Belton
- 1 March 1999
Abstract The nature of the interprotein interactions in wheat gluten is discussed with particular reference to the role of the high molecular weight subunits. It is argued that the high molecular…
The structure and properties of gluten: an elastic protein from wheat grain.
- P. Shewry, Nigel G Halford, P. Belton, A. Tatham
- Chemistry, MedicinePhilosophical transactions of the Royal Society…
- 28 February 2002
The wheat gluten proteins correspond to the major storage proteins that are deposited in the starchy endosperm cells of the developing grain and are brought together to form a continuous viscoelastic network when flour is mixed with water to form dough.
Factors affecting sorghum protein digestibility
Kafirin structure and functionality
The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties.
Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential
The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals are studied.
Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility
Abstract Uncooked and cooked sorghum showed improvement in in vitro protein digestibility as the structural complexity of the sample reduced from whole grain flour through endosperm flour to protein…
Structure–activity relationship analysis of antioxidant ability and neuroprotective effect of gallic acid derivatives
Pulsed NMR studies of water in striated muscle. I. Transverse nuclear spin relaxation times and freezing effects.
Effects of temperature and water content on the secondary structure of wheat gluten studied by FTIR spectroscopy.
The effect of temperature on gluten conditioned at the following water contents, 0%, 13%, and 47% (wet weight basis), was studied by FTIR spectroscopy over the temperature range of 25-85 degrees C. A…